Bressane Sweet Buns using a Thermomix
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, the Bressane cake! This delightful treat hails from the picturesque region of Bresse in France, where the cows are as happy as the locals, producing rich clotted cream that's the star of this show. Imagine a fluffy, tender cake that practically melts in your mouth, thanks to the perfect marriage of fresh baker's yeast and creamy butter. Legend has it that this cake was often made to celebrate special occasions, making it a staple at family gatherings. With a sprinkle of brown sugar for that extra touch of sweetness, it's no wonder that this cake has become a beloved classic. So, gather your ingredients and prepare to whisk your taste buds away on a journey to the French countryside with every bite!
Ingredients
- 250 g Flour t55
- 100 g Granulated sugar
- 5 g Salt
- 15 g Fresh baker's yeast
- 100 g Milk
- 3 Eggs
- 50 g Butter
- 200 g Whipping cream
- 1 Tablespoon(s) Milk
Steps
Brioche Dough
- Add 250 g of flour t55, 50 g of granulated sugar, 5 g of salt, 15 g of fresh baker's yeast in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 3.
- Add 100 g of milk, 2 eggs in the food processor bowl.
- Mix knead: 3:00min / 0°C / Speed 1.
- Add 50 g of butter in the food processor bowl.
- Mix knead: 5:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a mixing bowl.
- Setaside the dough in the mixing bowl cover with towel during 1h .
Cream Filling
- Wash the food processor bowl.
- Add 200 g of whipping cream, 50 g of granulated sugar in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a bowl.
- Setaside the preparation content in a fridge.
Assembling and Baking
- Preheat the oven at 180°C.
- Line a baking sheet with baking paper.
- Punch down the risen dough and divide it into 8 equal portions.
- Shape each portion into a smooth ball and place onto the prepared baking sheet, leaving some space between each.
- Using your fingers, gently flatten the center of each ball to create a shallow indentation.
- Setaside the dough on a baking tray cover with towel during 20min.
- Add 1 egg only the yellow with the bowl.
- Add 1 tablespoon(s) of milk in the bowl.
- Whisk together the egg yolk with milk to make an egg wash.
- Brush the tops of the brioches with the egg wash.
- Cook in the oven at 180°C during 15min.
- Bake in the preheated oven for 15-20 minutes, or until golden brown.
- Remove from the oven and let cool slightly on the baking sheet before transferring to a wire rack to cool completely.
- Once the brioches are cool, fill the indentation in the center of each with the prepared crème fraîche filling.
- Serve Immediately.
